Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes and green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 8–10 corn or flour tortillas
- 1 (16-ounce) jar green enchilada sauce, vegan-friendly
- Optional toppings: avocado, cilantro, vegan sour cream
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 5 minutes until softened.
- Add garlic and red bell pepper, cooking for another 3 minutes until tender.
- Mix in black beans, corn, diced tomatoes, chili powder, cumin, and smoked paprika. Season to taste and cook for 5-7 minutes.
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Warm tortillas to make them pliable. Fill each with about 1/4 cup of black bean mixture and roll tightly, placing seam-side down in the baking dish.
- Pour green enchilada sauce over the rolled enchiladas, ensuring they are well coated.
- Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10-15 minutes until bubbly and heated through.
Notes
- Warming tortillas prevents cracking when rolling.
- Don’t overfill to avoid difficulty rolling and bursting.
- Use quality green enchilada sauce for best flavor.
- Customize by adding other vegetables.
- Spice it up with cayenne or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 enchilada
- Calories: 280 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg